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The traditional Cantonese dish ‘芙蓉蛋’ (foo yung daan) inspired the shrimp egg foo young recipe that has become a staple in Hong Kong cafés.
Restaurants achieve their signature fluffy texture through deep-frying, but you can make this crispy Chinese egg omelet in your own kitchen.
This versatile dish delivers 227 calories per serving and combines protein-rich shrimp with fresh bean sprouts and green onions under a savory soy sauce-based gravy.
You can also add carrots, snow peas, and mushrooms to create your perfect version. Let us help you become skilled at making this takeout favorite at home, with proven tips for achieving restaurant-quality texture and flavor.
Table of Contents
Crafting the Perfect Egg Foo Young Sauce
The signature gravy will give a unique character to shrimp egg foo young that sets it apart from regular omelets. A perfect blend of soy sauce, oyster sauce, and carefully selected seasonings creates this iconic sauce.
You can start with chicken stock, preferably the low-sodium kind to control salt levels. Mushroom or vegetable stock work just as well if you need alternatives.
The sauce gets its rich color and silky-smooth texture from a mix of flour and cornstarch that clings perfectly to each bite.
Getting restaurant-quality results is straightforward. Heat oil in a saucepan over medium heat. Make a roux with flour, turmeric, and paprika while whisking for 15-20 seconds.
Add minced garlic and shallots and whisk for another 30 seconds. Pour in the chicken stock until it reaches a gentle simmer.
Your sauce’s distinctive flavor needs these key ingredients:
- Light soy sauce for saltiness
- Oyster sauce for umami depth
- Sesame oil for aromatic notes
- White pepper for subtle heat
The sauce’s consistency matters just as much as its flavor. Your gravy should coat the back of a spoon while staying pourable. The timing of your cornstarch slurry addition is crucial – add it slowly and stir continuously to avoid lumps.
You can freeze the sauce in portions if you’re planning ahead. The sauce thickens as it cools and forms a skin on top.
Professional kitchens keep it warm on steam tables. At home, a quick reheat and whisk brings back the original consistency.
This versatile sauce adapts well to dietary needs. A gluten-free version works with just cornstarch instead of flour roux.
Note that you’ll need gluten-free alternatives for soy and oyster sauces. Taste-testing throughout cooking helps perfect the seasoning – adding more is easy, but fixing over-salted sauce isn’t.
Your shrimp egg foo young tastes best with piping hot sauce. The heat maintains the perfect consistency and helps the flavors blend beautifully with the egg patties.
Read also: Honey Walnut Shrimp Recipe
Crispy Shrimp Egg Foo Young Recipe
- Total Time: 32 minutes
- Yield: 4 servings 1x
Description
Becoming skilled at making shrimp egg foo young starts with a simple rule – less is more with ingredients. This classic Chinese-American dish combines fluffy eggs with tender shrimp and crispy vegetables that create a perfect harmony of textures and flavors.
The recipe gives you a crispy exterior with a light, airy interior. The secret lies in the right oil temperature that creates tiny bubbles in the egg mixture and results in that distinctively fluffy texture.
Ingredients
- 6 large eggs
- 10 ounces medium to large shrimp (peeled and deveined)
- 2 cups mung bean sprouts
- 1 medium onion (diced)
- 2 green onions (finely chopped)
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 2–8 tablespoons vegetable oil for cooking
Instructions
- Mix the chopped shrimp with 1/8 teaspoon salt, 1/4 teaspoon sugar, and 1/2 teaspoon cornstarch to velvet them.
- Heat oil in your pan to 335-350°F (170-175°C). A thermometer will give a perfect temperature reading.
- Put the velveted shrimp in a mixing bowl with diced onions, bean sprouts, and eggs. Add sesame oil and scallions.
- Take a large soup ladle and fold the mixture until just combined. Don’t over-mix or the mixture will become watery.
- Drop about 3/4 cup of the mixture into the hot oil to form patties. Let them fry for about 2 minutes.
- The patties should be flipped when golden brown around the edges. Cook them for another 1-2 minutes.
Notes
- The right temperature makes all the difference – too hot burns the patties, too cool makes them greasy.
- The egg mixture needs folding right before cooking to stay consistent.
- You can make a healthier version by pan-frying with less oil, but the texture will be slightly different.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Seafood
- Method: Frying
- Cuisine: Chinese-American
Pairing Suggestions for a Complete Meal
Your shrimp egg foo young will taste even better with the right side dishes. Steamed white rice makes a classic base that soaks up the rich gravy and complements the crispy egg patties.
Brown rice works great too, giving you a heartier and more nutritious option.
Fresh garnishes add color and depth to the main dish. Scallions and toasted sesame seeds bring extra crunch and visual appeal to your plate.
You might want to add stir-fried vegetables or a crisp salad that creates a nice contrast with the rich omelet texture.
Wine lovers should know that shrimp egg foo young pairs exceptionally well with several wines.
White Jura stands out because its delicate pear and herbaceous notes complement the dish’s savory elements perfectly. The wine’s higher alcohol content cuts through the richness, while its tartness offers a refreshing contrast to the umami flavors.
Other notable wine pairings include:
- Dry German Riesling – Its crisp acidity balances the rich elements
- Greco di Tufo – Offers lively orchard fruit profiles with herby notes
- Jurancon Sec – Bursts with fresh citrus that improves the dish’s complexity
Most restaurants serve individual portions instead of family-style platters. This way each person gets the perfect ratio of gravy to egg patty.
The dish tastes best when served right away while the patties stay crispy.
Chinese tea makes a great non-alcoholic option that complements the meal perfectly. The tea’s subtle flavors help cleanse your palate between bites and improve the overall experience.
Shrimp egg foo young works beautifully with rice, wine, or tea, adapting to different dining styles and priorities.
Read also: Chicken and Shrimp Recipe
Health Benefits of Shrimp Egg Foo Young Recipe
Shrimp egg foo young is a protein powerhouse that packs 21 grams of protein in each 175-gram serving. Eggs and shrimp work together to create this protein-rich dish that helps maintain muscle and keeps you feeling full.
The dish’s nutrition facts tell an impressive story.
You get 217 calories per serving, which fits well into most meal plans. The macronutrients balance out nicely with 10 grams of fat and 8.9 grams of carbohydrates.
This Chinese-inspired creation brings more than simple nutrition to your plate with its rich mix of vitamins and minerals:
- Essential Vitamins: Each serving provides 171.50 mcg of vitamin A, 3.0 mg of vitamin C, and 1.57 mcg of vitamin D
- Mineral Content: Contains 1.82 mg of iron, 101.50 mg of calcium, and 254 mg of potassium
- Omega-3 Benefits: The shrimp component contributes valuable omega-3 fatty acids
Bean sprouts add extra iron and vitamin C to the nutritional mix. Green onions boost the vitamin K content and bring more vitamin C and other key nutrients to the table.
The dish’s B-vitamin content stands out, with each serving delivering 1.4 mg of niacin, 0.5 mg of riboflavin, and 1.1 mcg of vitamin B12. These B-vitamins help your body convert food into energy and keep your nervous system running smoothly.
Shrimp egg foo young adapts well to different eating styles.
The 5.2 grams of net carbs make it a good fit for low-carb diets. The 1.6 grams of fiber per serving support your digestive health.
Sodium content needs some attention. The classic recipe contains 840 mg of sodium, but you can easily cut this down by tweaking the sauce ingredients or choosing low-sodium options. These changes keep the authentic flavor while making the dish heart-friendlier.
Eggs and shrimp together provide 214 mg of choline. This nutrient supports your brain health and helps cells function properly.
The selenium content reaches 36.1 mcg per serving, which helps your thyroid and acts as an antioxidant in your body.
References:
– Eat This Much
– Snapcalorie
Nutritional Profile of Shrimp Egg Foo Young
Let’s look at what’s inside a serving of shrimp egg foo young and track its nutritional value. A standard 175-gram serving gives you 217 calories, which makes it a good choice for balanced meal planning.
The nutrients are well-balanced in this dish. You get 10 grams of total fat, where 2.9 grams come from saturated fats. The dish packs an impressive 21 grams of protein and a modest 8.9 grams of carbohydrates.
Here’s a complete breakdown of nutrients per serving:
| Nutrient | Amount | Daily Value |
|---|---|---|
| Total Fat | 19.2g | 26% |
| Saturated Fat | 4.5g | 22% |
| Cholesterol | 317mg | 106% |
| Sodium | 2,172mg | 94% |
| Total Carbs | 7g | 2% |
| Dietary Fiber | 0.7g | 3% |
| Total Sugars | 4g | – |
| Protein | 18g | 36% |
The dish gives you several micronutrients that help meet your daily needs. Each serving delivers 171.50 mcg of vitamin A, 3.0 mg of vitamin C, and 1.57 mcg of vitamin D. You’ll also get 101.50 mg of calcium and 254 mg of potassium.
Your portion size changes the nutrients you get. Three patties have 298 calories, while a single patty has 99 calories. The protein content changes too – three patties give you 25 grams of protein.
The healthy fats in this dish vary. You’ll find 6.7 grams of monounsaturated fats and 8.9 grams of polyunsaturated fats per serving. These fats help your body absorb nutrients and stay healthy.
People watching specific nutrients should know about the cholesterol and sodium. The cholesterol hits 317mg, which is 106% of what you need daily. Sodium comes in at 2,172mg, taking up 94% of your daily limit.
The dish has some bonus nutrients too. Each serving gives you 37 mcg of selenium, 46.2 mcg of folate, and 1.3 mcg of vitamin B12. You also get 247.6 mg of choline that supports many body functions.
The added sugars stay low at 2 grams, and most carbs come from natural sources. Different cooking methods might change these values a bit, but these measurements show what you typically get.
References:
– Carbmanager
– Nutritionix
Creative Variations of Shrimp Egg Foo Young
Learning about different versions of egg foo young shows its Cantonese roots, where the original ‘芙蓉蛋’ (foo yung daan) is a pan-fried dish you’ll find in Hong Kong cafés. This versatile recipe works well with many protein options. Cooked chicken or pork are popular alternatives to shrimp.
The authentic Cantonese version brings together char siu roast pork, shrimp, Chinese chives, and bean sprouts. You can adjust these ingredients based on what you like. The protein choice is up to you – chicken makes a great option if you prefer it over seafood.
Plant-based options run on extra vegetables. Here are some great combinations:
- Diced or grated carrots
- Sliced mushrooms
- Snow peas
- Chinese cabbage
- Extra bean sprouts
Your cooking method shapes the final texture of egg foo young. Deep-frying creates a fluffier, thicker, and crispier patty. Pan-frying is a healthier choice that uses less oil, though the texture is different. A cast-iron skillet or non-stick pan works great over medium-high heat.
This Chinese-American fusion dish shines because of its flexibility. We filled it with options beyond the usual choices – you might add broccoli florets or courgette to change up the texture.
The umami-rich sauce pairs perfectly with these variations and creates amazing flavors.
Balance matters when you add vegetables.
To cite an instance, see how adding extra vegetables to shrimp egg foo young means cutting back on other ingredients. This rule applies to increasing shrimp too – 1½ cups of chopped shrimp works well if you adjust the vegetables.
American Chinese restaurants serve their own takes on this adaptable dish. You’ll find chicken, scallop, beef, pork, or combination versions.
Chopping the protein into smaller pieces spreads the flavor evenly through the omelet.
The sauce welcomes creativity. Mix soy sauce, oyster sauce, rice vinegar, stock, and sesame oil for the base. You could try something new and garnish it like Japanese Okonomiyaki – a drizzle of Japanese Kewpie mayonnaise adds an interesting flavor twist.
Conclusion
Shrimp egg foo young proves how Chinese-American cuisine can adapt and evolve. This protein-rich dish delivers authentic flavors and provides a wholesome meal packed with nutrients that you can customize endlessly.
You can control ingredients and still achieve restaurant-quality results by making this classic at home.
On top of that, becoming skilled at making the signature gravy raises your cooking expertise and lets you experiment with protein alternatives and vegetable combinations of all types.
Shrimp egg foo young shows you don’t need to sacrifice flavor for healthy eating. The dish packs 21 grams of protein per serving at just 217 calories and fits perfectly into a balanced diet.
This better-than-takeout recipe deserves a spot in your cooking lineup, whether you’re making family dinner or prepping meals for the week.
